Asian BBQ Chicken

Asian BBQ Chicken


1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.  Optional:  garnish with sliced green onions
*Tip:  When I make this I usually make 1 1/2 times the marinade.  I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.

Chicken Cordon Blue

Crock Pot Chicken Cordon Blue

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Wingers Wings

Winger's Sticky Fingers Recipe:

1 pkg. frozen breaded chicken strips (We use Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

Prepare the chicken strips as directed on the back of the package.

Sauce:
Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy! Serve with ranch dressing for dipping.

Serves 2-3 people.

Teriyaki Chicken

Crockpot Teriyaki Chicken

1 c. soy sauce

1 c. sugar

1 tsp. garlic salt

1/2 onion, chopped

Put in pot all together over medium heat until boiling. Place 4-6 frozen chicken breasts in the bottom of the crock pot. Pour sauce mixture over chicken in crock pot. Cook on low for 6-8 hours. Serve over rice.

Poppy Seed Chicken

Poppy Seed Chicken

5 cups chicken breasts, cooked and cubed

1 cup sour cream

2 cans condensed cream of chicken soup

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

Additional Ingredients to make it fancy:

1 tsp Worchestire sauce

1 tsp celery salt

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the worchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli and we mix it all together.

Honey Garlic Chicken

Honey Garlic Chicken

1 1/2 pounds boneless, skinless chicken thighs
3 garlic cloves, minced or chopped
1/2 cup low-sodium soy sauce
1/2 cup ketchup
1/2 cup honey
(optional) fresh basil, shredded, for garnish

Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.

Cook on low for 6 to 8 hours or high for 3 to 4 hours. Be sure to check the chicken periodically. My chicken was done after 5 hours on low. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached. I mixed a teaspoon of cornstarch with a tablespoon of water and added it to the sauce and continued to stir and cook on medium heat until it thickened up a bit.

Serve a little sauce over the chicken and garnish with fresh basil.

Fiesta Chicken

Fiesta Chicken

4 chicken breasts, frozen or thawed

1 (15 1/2 ounce) can black beans, drained and rinsed

1 (15 ounce) can corn, drained
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese

Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas.

Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Creamy Italian Chicken

Creamy Italian Chicken

Ingredients

Chicken

½ cup Italian Dressing

1/8 cup Cream Cheese

Spaghetti Noodles

Preparation

Cook noodles. Cut chicken into strips. Cook chicken. Add Italian dressing and cream cheese until melted. Place mixture over noodles

Chicken Nuggets

Chicken Nuggets

Ingredients

Chicken

Ritz cracker crumbs

Garlic Salt

Onion Powder

1 egg

Preparation

Cut chicken into strips. Dip in egg and then in crumb mixture. Place on cookie sheet. Bake 375 for 20-25 minutes.

Chicken and Rice

Chicken and Rice

Ingredients

2-4 chicken breast

1 c raw regular (not minute) rice

1 can cream of chicken soup

2 soup cans of water

1 envelope of dry soup mix (onion or garlic/herb)

Preparation

Spread rice over bottom of 9x13 inch pan. Lay chicken over rice. Mix together soup, soup mix, and water and pour over chicken. Cover tight with foil and bake at 375 degrees for 45 minutes.

Angel Hair Pasta

Angel Hair Pasta with Chicken

Ingredients

2 T olive oil divided

2 chicken breasts cut into 1 inch cubes or strips

1 carrot sliced diagonally into ¼ inch pieces

1 oz pkg of broccoli (optional)

2 cloves garlic minced

12 oz angel hair pasta

2/3 c chicken broth

1t dried basil

¼ Parmesan cheese

Preparation

Heat 1T oil in medium skillet over medium heat. Add chicken (season with salt and pepper). Cook stirring until chicken is cooked through (about 5 minutes). Remove and drain on paper towels.

Heat remaining oil. Begin heating water for pasta. Add carrot. Cook stirring for 4 minutes. Add broccoli and garlic and cook stirring for about 2 minutes longer.

Cook pasta according to package directions. While cooking add broth, basil, and cheese to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

Drain pasta. Top with chicken sauce.

Italian Chicken

Italian Chicken

Ingredients

4 frozen (or thawed) chicken breasts

1 envelope dry Italian salad dressing mix

1 can cream of chicken soup

Preparation

Combine all ingredients in greased slow cooker. Cover and cook on high 6-8 hours or low 10 hours (I usually do 4-6 hours on high)

Chicken Enchiladas

Chicken Enchiladas

Ingredients

Flour tortillas

1 can cream of chicken soup

4 oz green chilies (optional)

1 cup sour cream

2 cups chicken cooked and cubed

1-2 cups shredded cheese

Preparation

Mix soup, chilies, and sour cream in a saucepan. Cook chicken and cut into small pieces. Pour mix, chicken and cheese into a tortilla. Roll. Put in 9x13 pan. Add any remaining mix over top and sprinkle with cheese. Bake 350 degrees until cheese melts about 10-15 minutes.

Chicken Enchiladas

Chicken Enchiladas

Ingredients

Shredded Chicken

1 can Enchilada Sauce

½ cup Sour Cream

Tortillas

Shredded Cheese

Preparation

Boil sauce and sour cream. Place on tortilla add chicken and cheese. Roll and place in baking dish. Continue. Pour remaining sauce over enchiladas. Top with cheese. Bake 350 for 20 minutes

Cafe Rio Chicken

Café Rio Chicken

5lbs chicken breast

Sm. Bottle Zesty Italian Dressing

1TB Chili Powder

1TB Cumin

3 cloves Garlic Minced

Crock Pot High 5-7 hours. Shred with fork. Reserve some of juice to keep moist

Creamy Ranch Chicken

Creamy Ranch Chicken and Rice

Ingredients

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup

3/4 cup milk

1 package (1 ounce) ranch salad dressing mix

Preparation

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.

Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the paprika.

Sweet and Tangy Chicken

Sweet and Tangy Chicken

Ingredients

1 tablespoon butter

4 skinless, boneless chicken breast halves

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/4 cup water

1 tablespoon packed brown sugar

1 tablespoon vinegar

4 cups hot cooked regular long-grain white rice

Preparation

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

Sweet and Tangy Chicken

Ingredients

1 tablespoon butter

4 skinless, boneless chicken breast halves

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/4 cup water

1 tablespoon packed brown sugar

1 tablespoon vinegar

4 cups hot cooked regular long-grain white rice

Preparation

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

Honey Sesame Chicken

Slow Cooker Honey Sesame Chicken
Recipe adapted from: Baby Center

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

sixsistersstuff.com

Sweet and Sour Chicken

Baked Sweet and Sour Chicken Recipe:

(Recipe from Life as a Lofthouse)

Chicken:
3-4 boneless chicken breasts
salt & pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.